Recipe Lemon Chicken (Tagine of Braised Chicken with Lemons) Restaurant Marrakesh Morocco

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Serves 4


2 chickens, split into 4 halves
3 large onions, chopped
1 bunch fresh parsley, chopped fine
1 tblsp. Ginger
1 tsp. Salt
1 tsp. White pepper
1 drop yellow food coloring
pinch saffron
3 picked lemons, sliced (may use fresh)
½ cup olive oil
½ gallon water
½ cup green olives, with or without pits

Method of Preparation

1. In medium stockpot, sauté onions in olive oil. Add chickens and all other ingredients except water. Sauté for 5 minutes. Add water and boil for 1 hour.

2. Remove chickens, place on baking sheet and brown in oven. Boil sauce until it is reduced to a heavy sauce. Be careful not to scorch.

3. To serve, place chicken in tangine (serving dish with cover), garnish with pickled lemon slices, and cover with sauce.